Braised Short Rib Shepherd’s Pie with Guinness Gravy is a many step meal that is so worth it in the end. You could always cook the short ribs a day ahead in a crock pot and assemble a hour before dinner time. Definitely a hearty wholesome meal for St. Patrick’s Day.
I think this day is one of the greatest foodie holiday next to Thanksgiving. I know we focus a lot on the drinking aspect of this day, but for me it’s all about the good Irish comfort food. And maybe a Guinness or two.
Not your typical Shepherd’s Pie recipe and one that will not disappoint. This is the same braised short rib recipe as my Guinness Braised Short Ribs, but a slightly different arrangement. Don’t let all the steps shy you away. Enjoy this day by cracking open a Guinness and taking your time cooking this hearty meal from scratch that will impress all of your guests this St. Paddy’s Day.
Have a safe and Happy St. Patrick’s day! Eat, drink and live well!
Braised Short Rib Shepherd's Pie with Guinness Gravy
This is a many step meal that is so worth it in the end. You could always cook the short ribs a day ahead in a crock pot and assemble a hour before dinner time. Definitely a hearty wholesome meal for St. Patrick's Day. Cheers!
Ingredients
- 2 tablespoons Olive Oil
- 3 pounds Beef Short Ribs, about 4 large short ribs
- 1 bottle {12 ounces} Guinness Extra Stout
- 1 quart {32 ounces} Unsalted Beef Stock
- Kosher Salt and Ground Black Pepper, to season
- 1 1/2 pounds Gold Potatoes, peeled and quartered
- 1/2 cup Milk
- 1/2 stick Butter
- 1 cup Dubliner Irish White Cheddar, shredded
- 1 teaspoon Kosher Salt and Ground Black Pepper
- 2 tablespoons Butter
- 1 whole Sweet Onion, diced
- 2 large Carrots, peeled and diced
- 2 cloves Garlic, minced
- 2 tablespoons Flour
- 1/3 cup Frozen Peas
Directions
- Step 1 Heat the olive oil in a large 9-quart heavy bottomed pot over medium high heat. Season the ribs on both sides with kosher salt and ground black pepper. Place ribs in the pot to brown on all sides, 2 minutes per side.
- Step 2 Add the Guinness to deglaze, breaking up any browned bits on the bottom of the pot. Bring to a boil and reduce the beer slightly, about 3 minutes. Add the beef stock and bring up to a boil. Reduce to a simmer, cover and simmer on low for 3 hours until short ribs are fork tender.
- Step 3 While the short ribs are cooking, prepare the mashed potatoes. Place them in a large pot and cover with cold water. Cover pot with a lid and bring to a boil. Once boiling, uncover and boil until the potatoes are tender and easily pierced with a fork, about 15 minutes. Drain the potatoes place back in the pot with the milk and butter. Mash together until creamy and smooth. Stir in shredded cheddar and season with kosher salt and ground black pepper, set aside.
- Step 4 Remove the braised ribs from the pot to a plate and skim fat off the top of the liquid. Reserve 2 cups of the liquid for the Guinness Gravy and discard rest. Remove bones from the short ribs and shred meat.
- Step 5 Preheat oven to 375 degrees F.
- Step 6 Melt the butter in a large saute pan over medium high heat. Add the diced onion and carrots. Saute until tender, about 3 minutes. Add garlic and stir until fragrant, about 30 seconds. Add the flour and stir. Pour in the reserved liquid and stir to create the gravy. Simmer gravy for 10 minutes. Turn heat off. Add the shredded beef and frozen peas to the pan and fold in to combine.
- Step 7 Butter a large casserole dish or 4 individual gratin dishes for single servings. Spoon the short rib mixture evenly in the dishes. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a spatula. {Or spoon mashed potatoes into a disposable pastry bag fitted with a rosette tip. Pipe potatoes over top of pie until it is completely covered.}
- Step 8 Place the casserole dish on a sheet pan and place in the oven. Bake for 25 minutes or until the potatoes begin to brown. Remove and cool slightly before serving. Garnish with chives and enjoy!
Savor and Enjoy!